Thumbprint Cookies

Directions

• Beat butter with a paddle attachment. Add sugars and salt and beat until light and fluffy, stopping and scraping the bowl a couple of times, 3-5 minutes. Add vanilla and beat another minute or two. Add the egg yolk and mix until well incorporated. Sift the flour into the bowl and mix on low until just combined. You may wish to finish slowly mixing the dough by hand. I do so by folding the dough over itself very gently, to ensure the gluten in flour is not developed and the cookie stays tender.
• Roll the balls into small cookies. I prefer to do just about 1/2 TBSP. Place 1/2 cup sugar in a small bowl and roll the cookie balls in sugar. Place the cookies on 2 parchment lined baking sheets, making sure cookies are two inches apart. With a back of a wooden spoon, press indentations in the center of each cookie. Refrigerate cookies for 2 hours or freeze for 30 minutes.
• Preheat the oven to 350F.
• Fill a small resealable bag with jam, cut a small corner off and fill each cookie with jam; be sure not to overfill it.
• Bake cookies in preheated oven, one sheet at a time, for around 11-12 minutes. Remove from the oven and allow the cookies to cool completely on the baking sheets and allow to cool completely.
• In the meantime whisk powdered sugar, vanilla and almond extracts, pinch of salt, corn syrup and 1 tsp of milk in a small bowl. Add more milk if needed to achieve the desired consistency. Drizzle over the cookies.